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Nancy Jorgensen says ...

LAMB WITH PINEAPPLE LAMB SAUCE
Ingredients
* 2 whole racks of lamb (8 chops each), about 2 pounds, frenched
* Kosher salt and freshly cracked black pepper
* 3 tablespoons extra-virgin olive oil, divided
* 1 fresh pineapple, peeled and cored
* 2 garlic cloves, minced
* 1 small bunch fresh mint, tied with kitchen string, plus 1/4 cup leaves, finely chopped
* 1/2 cup water
Directions
Preheat the oven to 375 degrees F.
Trim any excess fat on the lamb racks and season, to taste, with salt and pepper. Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat and put the racks in the hot pan, fat side up. Sear until browned, then flip and sear on the fat side until golden brown. Stand the racks up in the pan, criss-crossing the bones with the fatty side out. Put the pan in the oven to roast until the internal temperature reaches 130 degrees F on an instant-read thermometer, about 15 to 20 minutes. Remove the pan from the oven and let the lamb rest on a cutting board for at least 5 minutes. Slice into single or double chops (2 rib bones).
To make the sauce, finely chop the pineapple, reserving any juices that are released (it should resemble canned crushed pineapple). Heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Add the garlic and cook until softened, 2 to 3 minutes. Add the pineapple and its juice, the mint bundle and water to the saucepan and simmer over low heat until the pineapple is broken down and the liquid has thickened, about 40 to 45 minutes. Remove the mint bundle and discard; stir the chopped mint into the sauce and transfer to a serving bowl.
Serve the lamb chops on a platter topped with the pineapple mint sauce spooned over the top.

04/11/2010 11:48:03 AM CDT

Poonam says ...

I loved eating this as a kid my mom used to make it all the time with fresh pineapple when it was in season.It can be made with canned pineapples when not in season.
all you need is 1)one freshly cut pineapple into small cubes
2)2-3 cloves and 1cinnamon stick 4) butter 2 tablespoon of melted butter 5)sugar 3-4 tablespoon sugar.
In a pan add the butter when hot don't let the butter get too hot it might just burn , add the cloves cinnamon saute for about one minute then add the pineapple pieces , sugar and some little water, if canned is being used used some of the syrup and lessen the quantity of sugar by 1 tablespoon. after the water is added cover with the lid and let it cook for about 5-7 minutes. when done let it cool put it in the fridge and serve it with some whipped cream or it can be eaten the way it is , I personally like it more with whipped cream.

This recipe sounds strange but don’t knock it until you try it.
3 ingredients
2 minutes of prep time about
10 minutes of cook time
Serves 4
1 Package of Wide Egg noodles (12-Ounce Bag)
1 Cottage cheese (16-Ounce)
1 Pineapple cut into chunks (fresh is better but if you need to go with canned then use one 16-Ounce can)
Follow boiling instructions for Egg noodles, once egg noodles are cooked drain water (do not use cold water to cool off noodles you want them warm) mix in Cottage Cheese &amp; Pineapple over cooked egg noodles.

This one is great with bbq season starting. All you need are enough whole bananas for everyone, some chocolate of choice, some pinapple chunks and foil.
Slit each banana along the long side, stuff with each person's favorite chocolate and pinapple chunks and wrap each in foil. Place on grill or directly into coals and bake about 15-20 minutes. Check for doneness- if skin is black they are ready. The banana and pineapple will have softened and the chocolate will be melted and it combines to make a 'healthy' treat.

Grill fresh pineapple slices on the BBQ. Roast corn kernals in the oven. Mix the two together with golden raisins. Drizzle with a very good, sweet balsamic vinegar. I call it the Charlie Brown. The squiggles of balsamic on the yellow corn, pineapple and raisins reminds me of Charlie Browns shirt. Its one of my favorite healthy summer snacks and combines all of my favorite foods!

04/12/2010 10:37:34 PM CDT

Mirian says ...

Pineapple really hides the taste of the vegetables in my smoothies.
I put this in a powerful Vitamix blender to keep all the nutrients and fibers.
Green Smoothie
2 or 3 large leaves of Swiss Chard or kale
1 carrot (with green tops if desired)
half a pineapple or to taste
frozen blueberries or any other berries
flax seeds (optional)
water to desired consistency
Sweeten with stevia or other natural sweeteners if desired but I find the pineapple does the trick.
Blend until smooth.
Drink within the day for optimum nutrition.

04/13/2010 9:55:44 AM CDT

Tracy Berg says ...

Pineapple and Steak Sandwich
Seasoning Mix:
mix 2 tsp kosher salt, 1 tsp pepper, and 4 tsp cumin
1 beef fillet, sliced into 1/2 inch slices
6 slices of fresh pineapple, about 1/2 inches thick
Chevre
Favorite bread, sliced (I like French)
Olive oil (flavored olive oils are also nice for this)
Sprinkle beef liberally with kosher salt, ground pepper, and cumin Seasoning Mix. Set aside.
Brush olive oil on each side of bread slices set on an oven sheet. Bake, turning once, until each side is golden brown.
While bread is toasting, pan sear the beef on high heat with 1-2 tablespoons of olive oil until desired doneness (best in a cast iron skillet, and I prefer medium/medium rare, usually takes a minute or less per side).
Set beef aside on a plate to rest.
Pan sear pineapple slices on high heat until hot and sugars slightly caramelized on outside. Sprinkle with extra seasoning mix if desired.
Assemble sandwich by spreading chevre generously on the toasted bread slices, then stacking on beef and pineapple slices to fill out the sandwich. The number of sandwiches this makes depends on how big your bread slices are and how fat you like your sandwiches.

Chocolate Pineapple Dessert
Once you have cut the outter skin off your pineapple, core it, and cut it into round slices. Sprinkle cinnamon and brown sugar on both sides of pineapple. Place pineapple rounds on a hot grill and cook long enough to have slight grill marks. This will only take a few minutes. Turn them over so both sides have marks. In a bowl, take chocolate (I like approx. 70% cocoa) and melt it in a double boiler. Add about a tsp of orange liquor and a tsp of vanilla and a tsp of cinnamon. Stir it all together. Either dip the pineapple circles in and let them cool or use the chocolate as a fondue dish and enjoy!

04/14/2010 5:58:23 PM CDT

Camille Stubblefield says ...

Pineapple
organic vodka
Put fresh pineapple chunks in organic vodka and soak for a few days. Mix pineapple and vodka with crushed ice in a blender and blend until smooth. Then enjoy!

Breakfast pineapple crumble -
1/2 c. greek yogurt (Plain 0% Chobani)
1 Raisin or Date Heart Thrive (http://californiasuncakes.com)
2 tbsp. unsweetened coconut
2 tbsp. chopped pecans or walnuts your choice chopped
1/2 c. (or more) pineapple cubes broiled, salted
sweetener of choice - treacle syrup, honey, agave, stevia, brown sugar
I like to broil the Heart thrive and light salted pineapples. Sometimes I will toast the nuts and coconut too. I mix the yogurt with the treacle syrup, nuts, coconut, and pineapple, then crumble the Heart thrive on top. And enjoy! From the name I have this for breakfast but I have even made it for a snack or dessert.

I haven't seen this one yet.
Sweet Potatoes with Pineapple and Apples
Thinly sliced sweet potatoes, peeled
Thinly sliced apples, peeled
Bite-size (like tidbit size) pineapple pieces
Use approximately equal parts (1 potato per person) and layer slices of sweet potato, apple, and pineapple pieces in deep casserole dish (or crockpot), ending with sweet potatoes on top. Sprinkle with cinnamon, if desired. Bake at 350 for 1 hour or more, until VERY tender, or all day on low in the crockpot.
A family favorite!

04/14/2010 8:49:02 PM CDT

Shirley Cohen says ...

Chicken Cutlets With Fresh Pineapple Sauce
Ingredients: 4 Boneless Chicken Breasts, 6 slices 365 Brand Touch of Honey Wheat Bread, 1 1/2 cup chopped fresh pineapple, ground coriander, 4 tsp. organic sugar, 365 Organic Olive Oil for frying.
Pound chicken breasts between two pieces of plastic wrap until thin. Tear bread in half and place into food processor. Process until bread turns into crumbs. Pour crumbs onto large plate. Season with salt and pepper if desired. Dip each chicken breast into the crumbs, then put on a separate plate to rest. Chop up 1 1/2 cups of pineapple. Place into bowl. Mix in a few dashes of ground coriander and 4 tsp. organic sugar (can skip the sugar if you want). Heat olive oil in a non-stick pan. Saute chicken breasts until browned on both sides, and until they are no longer pink in the middle. Remove from pan and place on serving plate. Set the heat to low, and add the pineapple mixture to the frying pan. Heat through for 3 minutes. Remove from pan. Serve cutlets with pineapple sauce on the side. Yummy!!!

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